Kefir fungus is a symbiosis of different microorganisms that multiply together. Kefir is a waste product of the kefir fungus, it causes milk and alcohol fermentation at the same time. Externally, the kefir mushroom is a white spherical body, which already in mature form reaches a diameter of up to 4 cm. Kefir fungus has a number of healing properties: it strengthens the cardiovascular and lymphatic systems, activates the immune system, has an anti-allergic effect, restores metabolism, increases attention and improves memory.
It is necessary
-
- three-liter jar, gauze
- pure water
- milk
- sieve for washing
Instructions
Step 1
Purchase milk for mushroom preparation, preferably not pasteurized in soft bags with high fat content. In general, choose milk that you like fermented.
Step 2
Pour milk mushroom with a liter of milk at room temperature and leave for 24 hours. Do this once a day, at the same time, preferably in the evening. Store kefir at room temperature.
Step 3
A sign that the milk is fermented is the appearance of a thick layer on top, in which the fungus is located? and milk separation at the bottom of the can.
Step 4
Strain the fermented milk through a sieve into a glass jar. After straining the kefir mushroom, rinse thoroughly in clean water to remove fermentation residues. Then put it back in the jar and fill with a new portion of milk.
Step 5
If you do not care for the mushroom every day and do not fill it with fresh milk, it will turn brown and stop growing and multiplying.
Step 6
If you do not have the opportunity to take care of the fungus for several days, you can place the mushroom in a three-liter jar and pour the milk in half with water. Leave the lid on and place the jar in the refrigerator. But this way the mushroom can be left for a maximum of three days. Use the resulting kefir for foot treatments.
